Lemon On Lemon On Lemon Meringue Pie Recipe - Cooking Index
Lemon On Lemon On Lemon Meringue Pie Recipe - Cooking Index
| 1 | Simple Flaky Crust - see * Note 1 | |
| 1 teaspoon | 5ml | Finely-grated lemon zest |
| 1 | Meringue - see * Note 1 | |
| Lemon Filling | ||
| 1/2 cup | 31g / 1.1oz | Cornstarch |
| 2 cups | 396g / 13oz | Sugar |
| 3 1/4 cups | 770ml | Water |
| 1/2 cup | 118ml | Fresh lemon juice |
| 9 | Egg yolks - separated when | |
| Making meringue | ||
| 1/2 teaspoon | 2.5ml | Salt |
| 6 tablespoons | 90ml | Butter |
| 1 tablespoon | 15ml | Pure vanilla extract |
| 3 tablespoons | 45ml | Very fine cake crumbs - (to 4 tbspns) - see * Note 2 |
* Note 1: See the "Simple Flaky Crust" and "Meringue" recipes which are included in this collection.
* Note 2: For fine cake crumbs, even a ground up Twinkie or a cake doughnut will do.
Prepare Simple Flaky Crust adding 1 teaspoon grated lemon zest, and prebake. Prepare the Meringue.
Preheat the oven to 300 degrees. Place an oven shelf in the lower third of the oven and another near the top.
Prepare the filling by stirring together the cornstarch and sugar in a large saucepan. Stir in the water and heat, over medium heat, stirring constantly, until mixture thickens and comes to a boil. Stir in the lemon juice, bring back to a boil, then stir in about half of the egg yolks. Make sure the mixture comes to a boil, then stir in the rest of the egg yolks. Bring back to a boil and stir in the salt and butter. Remove from the heat and stir in the vanilla.
Pour the hot filling into the baked crust. Do not over-fill. Keep top of filling slightly below the top of the crust. Sprinkle the cake crumbs over the filling. Pile the meringue on in big blobs. Then smear together and decorate with swirls. Take care to spread the meringue so that it touches the crust all the way around. Place a plain baking sheet on the top shelf to protect the meringue from too much heat from the top. Then place the pie on the lower shelf, positioned under the baking sheet. Allow room between the shelves for the meringue to rise a little. Bake 45 minutes to an hour until meringue is browned and firm.
This recipe yields 6 to 8 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Shirley O. Corriher, Cookwise - From the TV FOOD NETWORK - (Show # CL-9122 broadcast 05-05-1998) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.